Wylie’s Greens

Recipe by: Wylie Peremarti
Adaptation and headnote by: Leslie Brenner

We eat a lot of greens in our house, and they’re the best when my son, Wylie, makes them, as he takes special care with them. First he sweats shallots and garlic in olive oil, then he sautés chopped stems from the greens till tender, then adds the toughest greens, followed by the more tender greens, and finally adding in a little chicken stock (you can use vegetable stock or water to make it vegan), along with a dash of vinegar and red pepper. They’re really beautiful, with the stems looking like confetti on top (rainbow chard stems are especially pretty) and adding texture.

This is a very adaptable recipe (more of a method than a recipe); use whatever greens you have or look good, and taste as you go along to determine when the greens are as tender as you’d like. If you don’t have shallots but you have garlic, just use the garlic, and vice-versa. The ba…